Summer blossom honey fermented with koji
Ševko Topcic, head of Otto's Research and Development team, produced 50 liters of summer blossom honey in 2020. He added buckwheat koji to the honey, which not only enhances but also sharpens the honey's flavor profile.
Unlike regular honey, the sweetness is more mellow. Floral and nutty notes come to the fore.
The honey works very well on fatty yogurt or otto’s labneh for breakfast, with koji butter on bread, or on any other vessel you would use honey on.
Ingredients: honey, buckwheat, A. oryzae (koji)